Kothavarankai,katharikkai kootu (Cluster beans & brinjal gravy)

Kothavarankai,katharikkai (Cluster beans & brinjal) kootu - preparation time 15 mins
When i went to relatives home they served this dish. It was nice so i started making this dish also. Usually due to the slight bitterness i used to make only sambhar or paruppu usili using kothavarangai.

Ingredients:-
Brinjal - 4 (chopped small cubes)
Cluster beans - handful or 100 gms(chopped to small pieces)
Turmeric - ¼ tsp
Sambar powder - 1 tsp
Salt - to taste
Water - 1 or 1 ½ cup water (till the greens get immersed)
Mustard seed - ¼ tsp
Cumin seed - 1 tsp
Urad dhal - 1 tsp
Toor dhal (Thuvaram paruppu) - one cup (pressure cooked).
Grated coconut - 3 tbsp (optional)
Cumin seed - ½ tsp (optional) {Grind this with coconut and make a paste}
Sesame oil - 1 tsp
Curry leaves - 6 (finely chopped)

Preparation method:-
Boil water with turmeric, salt & sambar powder. When water boils add cluster beans and cook. When the cluster beans is half boiled add the chopped brinjal and cook till tender/cooked.
Add cooked toor dhal to cooked vegetables and boil.
In a tawa add mustard seed (splutters), urad dhal (turns golden brown), cumin seed (jeera will splutter or If you have thalikkum vadagam (which is made of jeera, urad dhal, onion, mustard, etc) it can be used.
Add the garnish to kootu, coconut paste (optional) and curry leaves to boiling kootu and serve with rice/chapatti/roti.
If you have  roasted and powder cumin seed add it finally and mix. This will give a unique flavour and enhances the taste of kootu.